Get all of your food prepped, table set, stock simmering in a sauce pan and everything ready to go because once you start, you will be busy until you are finished. This entire meal, including the scallops and asparagus comes together in 30 minutes or less (not including prep time - which is minimal).
Combine the saffron with about 1 or 2 tablespoons of warm stock to a small ramekin and set aside.
Melt 1 tablespoon of butter in a pan on medium heat, then add shallots and a pinch of salt. Let that cook for about 1-2 minutes.
Raise the heat to medium high and add your arborio rice. Let that toast for about 2 minutes, then stir in your garlic and let that cook for 1 minute. Pour in the wine and let that evaporate, but not completely.
Then start ladling in your chicken or vegetable stock one ladle at a time – each time, letting the rice absorb most of the liquid. After about the 3rd ladle has absorbed, add your chanterelle duxelles into the mix along with the saffron/stock mixture, white pepper, a pinch of lemon zest and another ladle of stock. Keep adding stock and letting it cook down, while stirring until it’s almost done. You want the rice to have a little bit of bite to it, like al dente pasta (not mush), so keep tasting it.
Once you think you’ve added the last ladle of stock (you may not need it all), fire up 2 more skillets. One for asparagus on med-high, the other for scallops on a bit higher. You want a really hot skillet for a good sear on the scallops. I prefer a non-stick skillet for this.
Turn risotto off.
Drizzle 1-2 tablespoons of olive oil in each of the other 2 skillets. Place asparagus in one skillet and season with salt and pepper.
Gently place the scallops, clockwise around the skillet, one at a time. Season one side with salt and pepper. (do not season until they are in the skillet or just before)
Incorporate the remaining butter and parmesan cheese to the risotto, and stir.
Each scallop will take no more than 60-90 seconds per side. Start flipping the in the same order you put them into the skillet and season the second side. Toss the asparagus.
Add a touch of lemon juice to the risotto. Taste it and season accordingly.
Plate it and garnish with a small amount of lemon zest and parmesan cheese.